Saturday, September 25, 2010

Easy rasmalai recipe, how to prepare rasmalai

Easy Rasmalai
I learnt this recipe from my sister-in-law,she made this for us when we visited her house for the first time... When I came newly to Singapore,I don't even know the ABCs of cooking. And when we stayed at her place for few days,I got impressed by her style of cooking and the ease with which she does,she never complicates anything and always keeps her cool how much ever work load she has! I have learnt so many easy yet yummy recipes from her. My apple custard post is the one I learnt from her. So this is also such recipe,you can make it to impress your guests! Still I have not tried making rasgullas at home,so I used the instant,ready made rasgullas and made this rasmalai. Haldiram’s works the best,though I used another one this time…
Rasmalai This is very special post for me,3 rd blog Anniversary! 🎉

Easy Rasmalai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 4


Rasgullas - 8

Milk - 2 & 1/2 cup

Evaporated filled milk - 1/4 cup

Sugar - 1/4 cup

Saffron - A pinch

Cashew nuts - 8

Cardamom, powdered - 1

Pistachios - 8

Ghee - 1 tsp


  1. First start heating milk in a heavy bottomed vessel, grease the bottom of the pan with few drops of ghee.(this is to prevent burning  of milk at the bottom). Take 2 tablespoons of warm milk and keep saffron soaked till needed.
  2. soak in lukewarm saffron
  3. Boil milk for 20-30 minutes in very low flame. Keep stirring now and then.
  4. Boil milk
  5. When the volume reduces almost half,add the saffron soaked in the milk,evaporated filled milk and boil for 2 more minutes.
  6. Add saffron
  7. Chop the nuts and fry it in ghee till golden brown and add it to the milk too,add the sugar and simmer for few minutes. (Is this is called rabri/rabdi)?.
  8. Rabri
  9. Squeeze the sugar syrup from the rasgullas,take care you don't squeeze the rasgullas hardly(this will make the rasgulla break),just squeeze it gently.
  10. Squeezed rasgullas
  11. Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.
  12. Add rasgullas
  • Do not add more than the mentioned evaporated milk as it will turn the rabri look ugly in colour.
  • Also too much of saffron will spoil the taste,make sure you add just a few strands.
  • Keep refrigerated and tastes best when served cold….
  • If the rasmalai turns too thick, later you can add little milk to dilute it.
Thick boiled milk with the caramelized smell of the evaporated milk + the saffron when combined, is the meaning of divine smell! Delicious!! The rasgullas dunked becomes soft and combines well with the rabri!

Wednesday, September 22, 2010

Matar paneer recipe, Paneer mutter masala

matar paneer recipe
Matar paneer is an Indian gravy side dish for Indian flat breads such as naan, rot, parathas. It has paneer and green peas as main ingredients. I tried this recipe after I tasted this at my friend Sangeeta’s place, I loved it very much and asked her the recipe for it…I prepare matar paneer when ever I get bored of the paneer butter masala,this is sure a nice variation from the usual cashew gravy! I wanted to blog this for long time and here it is. I love this with roti or even mild spiced pulavs / rice…
The recipe where my friend sangeeta referred was My Dhabha mutter paneer masala.

Mutter paneer masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch / Dinner - side dish
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 4 | Author:
Mutter paneer masala, paneer mutter masala recipe - Paneer recipes- a spicy and delicious masala that goes well with roti or naan


Paneer, cubed(frozen) - 1 & 1/2 cups

Peas, frozen - 3/4 cup

Tomatoes - 2 

Curd - 1/4 cup

Green chillies - 3 

Ginger garlic paste - 1 tsp

Red chilli powder - 1/2 tsp

Dhaniya powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Coriander leaves - For garnishing

Lemon juice - 1 tsp

Oil / Ghee - 2 tbsp

Salt - As needed

To Fry and grind to paste

Onion,sliced - 2

Cinnamon - 1 inch

Elachi/cardamom - 1 

cloves - 1 

Jeera/cumin seeds - 1 tsp

Black Pepper - 10 

Oil - 1 tsp


  1. Heat a pan with oil and add cinnamon, cardamom, cloves, pepper and lastly cumin seeds, after it splutters, add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .
  2. how to make matar paneer step 1
  3. Just give it a quick stir ,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.
  4. how to make matar paneer recipe step 2
  5. Microwave the peas for 2-3 minutes in high in a microwave safe bowl. Stir in between for even cooking. Set aside. You can apparently boil the peas too.
  6. how to make matar paneer step 3
  7. Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually don't fry the paneer,just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying.
  8. how to make matar paneer step 4
  9. Add oil in the pan and add slit green chillies and ginger garlic paste, fry for a minute, then add the ground paste. Fry for a minute or two.
  10. how to make matar paneer step 5
  11. Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.
  12. how to make matar paneer step 6
  13. Add the cooked peas. Add the well beaten curd and mix well. If you do not beat the curd, the gravy won't looks smooth.
  14. how to make matar paneer step 7
  15. Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
  16. how to make matar paneer step 8
  17. Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well.


  • Do not over fry the masala powders which will turn the gravy bitter.
  • adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!
Serve with roti or Naan.

Friday, September 17, 2010

Vazhaipoo poriyal recipe - Banana blossom stir fry

Vazhaipoo poriyal
Cleaning vazhaipoo is really a time consuming process… I rarely get to see vazhaipoo in Mustafa, so when ever I see I take one,if its good. After I finish all my works,in my leisure time,while watching TV, I do this process. I know its a boring thing to do,but its health benefits and the rare appearance make me to just do it! I cooked this recently after decades and really loved this with ghee and rice!
The recipe with vazhaipoo I choose depending upon the amount of it,if I have so much,then I go for poriyal…  If we want to make vadai,then only half of the vazhaipoo is enough, so remaining half we can make vazhaipoo paruppu usili ….
With rice

Vazhaipoo poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time25 mins     |  Cook time: 20 mins     Serves: 3


Vazhaipoo/banana flower - 1

Sambar powder - 1 & 1/2 tsp

Turmeric powder - 1/8 tsp

Coconut grated - 1/4 cup

Salt - as needed

Onion (optional) - 1

To Temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Curry leaves - A sprig


  1. Before you touch the flower for cleaning,either use gloves or apply sesame oil on both of your hands thoroughly. This prevents your fingers and nails turning black and ugly! Separate the edible flower part by removing the petals one bye one.
  2. Vazhaipoo the florets behind the petals
  3. Hold a bunch and remove the two parts of the flower that is shown in the picture,they tend to not cook,so we remove it before cooking. Towards the middle part,they will be so tender,so no need to remove that,if you feel its tender!
  4. Hold bunch remove the unwanted parts
  5. We eat this smallest remain raw,as it is very good for stomach,its crunchy and good in taste too !
  6. Middle part enjoy the crunchiness!
  7. After you are done cleaning the florets, chop them finely and immerse and keep in water mixed with sour buttermilk/or curd,to lessen the blackening effect.
  8. Soak in buttermilk mixed water
  9. My mom-in-law even cuts and immerse it in the buttermilk water overnight for the next day early morning cooking.
  10. Drain the water,in a vessel, bring water to boil and add the chopped florets along with sambar powder,turmeric and salt. Water just to immerse is enough,as this gets cooked quickly.(Other way is to directly cook in the pan by covering ,you may adopt which ever method you are convenient. ) After it gets cooked,drain the water completely and keep aside.
  11. Boil drain
  12. Heat a pan with oil and temper with mustard,urad dal and curry leaves. (If you want to add onion add now and fry till transparent.) Add the cooked florets and stir fry for 3-4 minutes in medium flame till the moisture evaporates.
  13. Tadka Fry
  14. . Add the coconut and stir well for 2 minutes.
  15. add coconut ready!

Transfer to the serving bowl and enjoy as an accompaniment for rice.

Me and my husband even love this mixed with rice and sesame oil!
Vazhaipoo poriyal

Sunday, September 12, 2010

Mooli paratha recipe (Stuffed version)

Mooli paratha

My friend Sangeeta,have told me to try mooli paratha so many times,but I was so scared how it would smell and kept on postponing, now, after an year almost, today I dared to try this paratha and after I tasted, I din't find any smell of radish that much I was afraid of.. Thanks to Chitra for suggesting sautéing the radish.I simply love this one and since I wanted to blog this too!


Radish,grated 1 cup tightly packed
Red chilli powder 3/4 tsp
Garam masala powder 1/4 tsp
Turmeric powder 1/8 tsp
Green chilli 1 no.,Chopped
Coriander leaves,chopped 3 tblsp
Ginger,grated 1/2 tsp
Cumin seeds/Jeera 1 tsp
Salt as needed
Oil/ghee 1 tsp
For Dough:
Aatta/wheat flour 1 cup
Salt and water as needed
Oil 1 tblsp


Mooli paratha


  1. Peel the skin off from radish and grate it.Mix with salt and turmeric in a plate and keep in a slanting way.
  2. Grated radish
  3. The water can drain and get collected separately.
  4. drained
  5. Make dough as we prepare for roti- the dough should not be too stiff,also not stick,just right-soft and pliable.Set aside covered.
  6. Now squeeze the excess water from the radish mixture thoroughly.
  7. Heat a pan with oil and splutter jeera,add green chilli,ginger and fry well.
  8. Add the squeezed radish in a sprinkled way and add the coriander leaves,garam masala and red chilli powder.
  9. add powders
  10. Mix,fry well till all the moisture evaporates and the stuff becomes dry.(In medium flame for about 5-6 minutes approximately)
  11. fry
  12. Now Stuffing is ready. Cool down completely.
  13. stuffing
  14. make equal sized big lemon sized balls out of the dough and the stuffing.
  15. roll into balls
  16. Dust the dough balls liberally and roll out half way and keep the stuffing ball inside.
  17. click for larger image
  18. Seal the ends towards centre as shown in the picture.
  19. sealed
  20. Again dust this in the flour(I use maida for dusting) and roll out immediately.
  21. I prefer my paratha in thinner side. Heat the tawa and cook till small bubbles starts appearing.
  22. toast
  23. on both sides with drizzle of oil till golden brown spots appear.
  24. flipped
  25. Serve with Boondi raita or Pickle of your choice!
Mooli Pratha

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Rajeswari Vijayanand

The person behind Rak’s Kitchen. Know more…


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